Summertime cocktails are all about the syrups. And, we know there’s a plethora of syrups to be made. Some of my favorites are herbal syrups. The great minds over at liquor.com have decided to do some research on herbal syrups using Mint, Basil and Tarragon. I must admit, I’ve always been a little leery of tarragon. Some cocktails and foods that are licorice forward can be a little too strong. But, when balanced and done the right way, the results are delightful. So, today we’ll be making three syrups using Mint, Basil and Tarragon. Lets start with the Basil syrup:

INGREDIENTS:

½ cup Turbinado sugar
½ cup Boiling water
½ cup Packed fresh basil leaves

PREPARATION:
Combine the sugar and boiling water. Stir until the sugar is dissolved. Add the basil leaves and steep in hot simple syrup for 15 minutes. Strain into a clean jar, cover and refrigerate for up to two weeks.

With this Basil syrup, the options for cocktails are endless. I couldn’t help but think TEQUILA. Here, we’re going to be using the Basil syrup in a tequila old fashioned. The old fashioned is one of the world’s oldest cocktails. Sugar, bitters, (a splash of water?) and spirit. In place of a sugar cube is the Basil syrup. Simple syrups always incorporate into a cocktail better that raw sugar.

Basil Old Fashioned:

2oz. Anejo Tequila [Hornitos used here]

1/2oz. Basil Syrup

4 Dashes Jasmine Bitters [Orange or Angostura will work here]

*Add ingredients to mixing glass and top with ice. Stir until chilled and strain over 1 block of ice. Garnish with Basil. Cheers!

For Tarragon Syrup:

INGREDIENTS:

½ cup Turbinado sugar
½ cup Boiling water
6 Large, fresh tarragon leaves

PREPARATION:
Combine the sugar and boiling water. Stir until the sugar is dissolved. Add the tarragon leaves and steep in hot simple syrup for 20 minutes. Strain into a clean jar, cover and refrigerate for up to two weeks.

For G & T:

2oz. Grapefruit Juice

2oz. Vodka [Tito's Handmade used here]

3/4oz. Lime Juice

3/4oz. Tarragon Syrup

2 Dashes Peychaud’s Bitters

Prosecco

*Add all ingredients to shaker minus Prosecco. Fill with ice and shake until chilled. Strain over fresh ice, top with Prosecco and garnish with Tarragon and Grapefruit zest. Cheers!

For Mint Syrup:

INGREDIENTS:

½ cup Turbinado sugar
½ cup Boiling water
¾ cup Packed fresh mint leaves

PREPARATION:
Combine the sugar and mint in a bowl. Add water and stir until sugar is dissolved. Steep the mint leaves for 15 minutes. Strain into a jar, cover and refrigerate up to two weeks.

Minty Gin Mule:

2oz. Gin [Hendricks used here]

3/4oz. Lime Juice

3/4oz. Mint Syrup

2 Dashes Grapefruit Bitters

Ginger Beer

*Add all ingredients to shaker minus Ginger Beer. Fill shaker with ice and shake until chilled. Strain over fresh ice, top with Ginger Beer and garnish with bouquet of mint.

SN: The Minty Gin Mule tastes slightly better if you have one of those fancy copper mugs

Cheers from www.foodietails.com !